• Wash and chop potatoes into cubes. Do NOT peel them.

  *If you want to do this the night before, just make sure they are completely covered in water, in an airtight container, and stored in the fridge.
  10 yukon gold, russet or red potatoes
• Cook potatoes in the microwave on an uncovered plate/platter for approximately 15 -30 minutes or until a fork can easily go through potato pieces, but they are still firm/holding shape.  

  *You can separate them onto two plates/platters if you want them to cook faster.

  ** If you have leftover potatoes, skip this step**
• Meanwhile:  heat oil in a large skillet/frying pan to medium-high and saute kubassa/kielbasa for 3-4 minutes, stirring and flipping regularly, then remove to a plate. Set aside.
  2 tablespoon vegetable oil, 1 375 gram ring double smoked Ukrainian sausage, sliced into circles
• Add 1 tablespoon more cooking oil to pan, then saute green pepper, onions and garlic on medium-low for 5 minutes..
  1 onion (medium), 1 green pepper, 2 cloves garlic
• Add mushrooms and cook for an additional 4-5 minutes, covered stirring constantly.
  2 ½ cups mushrooms
• Set aside in a separate bowl.
• Add butter to pan and cook potatoes, stirring and flipping regularly,  for 15 minutes until browned on the outside and soft inside. *You can move to a bigger pan here (or start with a bigger pan if you don't want to dirty 2 pans.
  3 tablespoon butter
• Then add green pepper/onion mix back to pan, as well as kubassa, sauerkraut, dry cottage cheese, dill, salt and pepper, and cook, stirring, for approximately 10 additional minutes.
  2 tablespoon fresh baby dill, chopped, ⅔ cup sauerkraut, 1 cup dry cottage cheese, 1 teaspoon salt, ½ teaspoon pepper
• If using eggs: cook eggs to your liking and place on top of hash.
  eggs

Garnish:

• Garnish with additional fresh dill and sour cream. Serve warm. 
  dollop sour cream, sprigs fresh dill